Bottoms Up — May 28, 2013 at 10:15 am

The Rise of the Daiquiri

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Behold, the daiquiri. This cocktail is often synonymous with a beachy island vacation – a sweet, frozen cocktail that doesn’t really make your taste buds sing. In this month’s issue of Saveur, they delved into the history of the daiquiri, which originated in Cuba and was the drink of choice for Mr. Ernest Hemingway. The daiquiri, which is delicious in its simplicity, is made of rum, sugar and lime, but has gone through changes over time. Back in Hemingway’s time, it was often served over shaved ice, and with the invention of the blender, adapted to a frozen cocktail. But don’t be fooled by those overly sweet frozen drinks you frequently order beach-side, the true daiquiri is just as delightful as any classic craft cocktail, but with only three ingredients, it is a challenge to get just right. Fittingly enough, Bacardi was serving up daiquiris at this year’s Manhattan Cocktail Classic during the Industry Invitational. With the right recipe and bartender, the daiquiri might just be one of the our favorite cocktails. Check out these recipes, courtesy of Saveur, below!

Classic Daiquiri

Classic Daiquiri
1  ½ oz. Cana Brava Rum
½ oz. simple syrup
¾ oz. fresh lime juice

Combine ingredients in ice-filled shaker; shake. Strain over crushed ice into a cocktail glass.

Hemingway Special

Hemingway Special
2 oz. agricole rum, preferably St. George
¾ oz. fresh lime juice
½ oz. fresh grapefruit juice
½ oz. maraschino liqueur
½ oz. simple syrup
maraschino cherries

Combine rum, juices, liqueur and syrup in ice-filled shaker; shake. Strain over crushed ice into a cocktail glass; garnish with cherries.

Airmail

Airmail
1  ½ oz. Barbancourt 8YO rum
1 oz. honey syrup (1/2 oz. honey mixed with 1/2 oz. boiling water)
3/4 oz. fresh lime juice
1 oz. dry champagne
¼ oz. angostura bitters

Combine rum, syrup and juice in ice-filled shaker; shake. Strain into chilled glass; top with champagne and bitters.

Images via Saveur.

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